Carrot Cake with Cream Cheese Frosting

Ingredients

For the dough:

250 g grated carrot
200 g plain flour
100 g ground walnuts
150 g granulated sugar
3 pcs eggs
120 ml oil
1 packet baking powder
1 tsp ground cinnamon
pinch of salt
lemon zest

For the cream:

200 g SABI delicious white spread
200 ml SABI whipping cream
2 tbsp honey or powdered sugar
1 tsp vanilla extract

Procedure

1. In a bowl, whip eggs with sugar until foamy, add oil and lemon zest. Gradually add dry ingredients (flour, walnuts, baking powder, cinnamon, and salt), then fold in grated carrot.

2. Pour the batter into a cake pan (approx. 20-22 cm diameter) lined with baking paper and bake at 175 °C for about 35-40 minutes. Check doneness with a skewer and let cool completely.

3. Whip SABI delicious white spread with SABI whipping cream, honey (or sugar), and vanilla extract until fluffy.

4. Slice the cooled cake in half, fill with part of the cream, place the second layer on top, and cover the top and sides with the remaining cream.

5. Optionally, decorate the top with chopped nuts, grated carrot, or a light dusting of cinnamon.